Sweet potatoes are a delicious and nutritious vegetable that can be prepared in many ways. One of the most popular methods is baking whole sweet potatoes, but some people prefer to slice them before baking. So, should you bake sweet potatoes whole or sliced? There are pros and cons to both methods.
Pros of Baking Whole Sweet Potatoes
Baking whole, uncut sweet potatoes has some advantages:
- It’s faster and easier – no prep work needed, just wash and bake.
- Retains moisture better – the skin helps keep moisture in.
- Less surface area exposed – less chance of the interior drying out.
- Easier to handle – no need to move around small, slippery slices.
- More oven space – can fit more whole potatoes on a baking sheet.
- Traditional presentation – many people prefer serving a whole baked potato.
Cons of Baking Whole Sweet Potatoes
However, there are a few downsides to baking sweet potatoes whole:
- Uneven cooking – the outside can overcook while the middle is underdone.
- Longer bake times – takes longer for heat to penetrate to the middle.
- Can be difficult to eat – cutting open a hot whole potato can be tricky.
- Not great for stuffing – things tend to fall out of a whole baked potato.
- Less seasoning coverage – seasonings only reach the outside.
Pros of Slicing Sweet Potatoes Before Baking
Cutting sweet potatoes into slices or wedges before baking has some pros as well:
- Cooks more evenly – thinner slices bake at the same rate throughout.
- Shorter bake time – slices take less time to fully cook.
- Increased seasoning coverage – more surface area to add herbs, spices, oil, etc.
- Better for stuffing baked potatoes – toppings stay in sliced potatoes.
- Easier to eat – no need to cut open a whole hot potato.
- More customizeable – can adjust slice thickness to preference.
Cons of Slicing Sweet Potatoes Before Baking
However, slicing sweet potatoes before baking isn’t perfect either:
- More prep work required – need to wash, peel, and slice.
- Moisture can escape – slices have more surface area exposed.
- Slices may stick – can be hard to flip small slices halfway through.
- Possible shrinkage – edges of slices may shrivel slightly.
- Harder to transport – slices slide around on baking sheets.
- Less oven space – slices spread out more than whole potatoes.
Optimal Slice Thickness
If you do decide to slice your sweet potatoes before baking, what’s the best thickness to use? Here are some general slice thickness guidelines:
- 1/4 inch slices – best for making sweet potato fries or chips.
- 1/2 inch slices – good all-purpose thickness for most applications.
- 3/4 to 1 inch slices – great for stuffed sweet potatoes or hearty wedges.
- 2 inches or thicker – ideal for making large baked potato halves.
The thickness you choose depends on the texture and bake time you prefer. Thinner 1/4 inch slices become softer and cook faster. Going up to 1 inch slices gives you more body and bite. And slices 2 inches or thicker mimic whole baked potatoes.
Baking Temperatures and Times
Adjusting your baking temperature and time can also help achieve optimal texture whether you bake whole or sliced sweet potatoes. Here are some guidelines:
| Sweet Potato Form | Oven Temp | Bake Time |
|---|---|---|
| Whole, Medium Sweet Potato | 400°F | 50-60 minutes |
| 1/2 inch Slices | 400°F | 18-22 minutes |
| 1 inch Wedges | 400°F | 22-28 minutes |
| Sweet Potato Fries | 425°F | 28-32 minutes |
For whole sweet potatoes, baking at 400°F for 50-60 minutes is a good guideline. Go up to 60 minutes for very large sweet potatoes. For slices or wedges, reduce time to 18-28 minutes depending on thickness. And use a slightly higher 425°F for fries to get them crispy outside.
Seasoning and Topping Ideas
Whether baked whole or sliced, sweet potatoes pair well with both savory and sweet seasonings. Here are some tasty ways to add flavor:
- Savory: olive oil, garlic, rosemary, thyme, smoked paprika, chili powder, curry powder, coriander
- Sweet: brown sugar, cinnamon, nutmeg, ginger, maple syrup, honey
- Toppings: butter, pecans, marshmallows, whipped cream, Greek yogurt, feta or goat cheese
Get creative mixing and matching sweet and savory flavors. The brown sugar and cinnamon classic complements baked sweet potatoes perfectly. Or go bold with curry powder, coriander and garlic roasted wedges.
Savory Baked Sweet Potatoes
For savory baked sweet potatoes, try rubbing sliced or whole potatoes with olive oil, salt, pepper, garlic powder, onion powder, and your favorite herbs before baking. Roasted whole potatoes can be split open and topped with butter, sour cream, cheese, and scallions.
Sweet Baked Sweet Potatoes
For a sweet touch, sprinkle sliced or whole sweet potatoes with cinnamon sugar before or after baking. And top baked sweet potatoes with butter, brown sugar, marshmallows, chopped pecans, whipped cream, or Greek yogurt.
Storage
Properly stored, baked sweet potatoes can last up to 5 days in the refrigerator. To store:
- Allow baked potatoes to cool completely before storing.
- Place in an airtight container or wrap in foil.
- Refrigerate for 3-5 days.
- Reheat before serving.
The skins help keep baked sweet potatoes fresh. Sliced potatoes have a shorter 3-4 day storage life. Freeze slices or puree for longer storage.
Conclusion
So in summary, both whole and sliced sweet potatoes have their merits when baking. Whole sweet potatoes are easier and faster to prep. But slicing provides more even cooking and lets you customize size. Small 1/2 inch slices bake quickest. While 1 inch wedges mimic whole potatoes more. Mix up sweet and savory seasonings for flavorful results. And store leftovers in the fridge for up to 5 days.
When choosing between baking sweet potatoes whole or sliced, consider your timeline, intended use, taste preferences, and how you want to season them. Both methods result in tender, sweet potatoes ready to be enjoyed in a variety of ways.